Recent

Brewers looking for greater efficiencies and longer-lasting hop aroma, among other things, can find several avenues to explore in recently published studies.

An annual survey of drinking-age adults again finds that many would spend to have beer shipped to their homes from other states—if they could.

Going beyond barley into ancient grains can be a way to form stronger connections with local farmers, promote sustainable agriculture, and produce more distinctive beers.

From incubators to accelerators, a range of business models aims to help would-be breweries overcome barriers and launch their brands.

Beer-drinking habits continue to evolve in unexpected ways, whether it’s adding nonalcoholic drinks to a beer purchase, younger drinkers being more likely to prefer packaged beer over draft—are bottles getting cool again?—or beer consumption itself defying common assumptions, such as the modest increase among our (admittedly self-selected) audience. Here, we plot a few interesting points.

Based on insights from those who’ve done it successfully, we look at how small breweries can set up training programs that both widen and deepen craft beer’s talent pool.

The process behind long-expected changes in federal labeling rules is lumbering into motion. Brewers have until March 29 to submit public comments on how proposed requirements would affect their businesses.

Whether anecdotal or statistical, there is plenty of unwelcome news to go around the brewing industry these days—and yet, success stories continue. Here, we look at a few breweries that are growing, and how and why they’re doing it, despite the prevailing headwinds.

The craft-brewing community in North Carolina and around the country is responding this week after the accidental death of Dan Wade, cofounder of Wooden Robot in Charlotte.

Tough times are ahead for hop merchants and farmers coping with surplus stocks and stalling demand. After enjoying wider selection and lower prices in the short term, are brewers ready for what comes next?